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one large chicken breast, cut into large chunks (or substitute with boneless skinless chicken thighs)

2 small yellow potatoes, peeled and cut into large chunks

1 large sweet potato, peeled and cut into large chunks

1 large carrot, peeled and halved lengthwise, then sliced into 1/4 inches

2 medium tomatoes, cut each into eights or so

2 cloves garlic, minced

1 can of coconut milk

1 can of chick peas, thoroughly rinsed and drained

1 tsp each of cinnamon, curry, paprika, sea salt, sugar, black pepper

1 tbsp extra virgin olive oil

Heat a large pot on high heat. Once hot, add in oil and then garlic, carrots, yellow potatoes, chicken, tomatoes and spices. Mix well. Add in the coconut milk, sweet potatoes and chick peas. Bring to a gentle simmer. Cover on medium low heat and cook for about one hour. Taste to see if more salt is needed. Serve with plain brown rice or a flat bread.